Tortilla Espanola (Spanish Omelette Pie)

1. 1

   Cook chorizo, drain,and set aside.

2. 2

   Coat bottom of large skillet w/the olive oil.

3. 3

   When olive oil is ready, add the potato rounds to cover entire bottom of skillet.

4. 4

   Within five minutes, add the onions.

5. 5

   After the onions are translucent, add the chorizo.

6. 6

   Now add the beaten eggs, salt, and pepper.

7. 7

   When bottom part of omelette is cooked, cover the skillet w/a plate large enough to cover the entire skillet.

8. 8

   Turn skillet over to allow omelette fall onto plate; now slide the omelette back into the skillet to finish cooking the bottom.

9. 9

   Let set for 5 minutes and slice into wedges.

* Per serving · 4 servings · Values may vary.

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